Friday we talked about the massiveness that is the full English breakfast. I feel it’s only fair that I should be able to share my perfect breakfast which I will gladly eat any time of the day, buttermilk pancakes.
My dad is a legendary pancake master. No matter how many recipes I try, I’ll never be able to compare to the intuitive genius of his pancake making skills. He just throws something different in every time, but they always come out delicious. Of course, I think any breakfast you don’t have to make yourself usually tastes pretty great.
There’s just something about a stack of beautiful fluffy pancakes that makes my heart sing. Maybe it’s the association with the lazy days from my childhood. Maybe it’s the fact that they’re carbs covered in sugar. Either way, I’m on board.
This recipe comes from the incomparable Alton Brown, so you know it’s solid. No doubt, he studied these pancakes mad scientist style. And let me tell you, this recipe does not disappoint. The only thing I had to buy was buttermilk; all the other ingredients were things I pretty much always have on hand. Perhaps it’s a touch more effort than pancake mix, but I knew exactly what was in my pancake batter, and it tasted super awesome.
Here’s a little money saving tip. Don’t waste expensive buttermilk by letting it expire in your fridge. Pour any remaining buttermilk into clean ice cube trays. Freeze it and then store the cubes in a zip top bag until you need them. I’ve tried this, and it works. The buttermilk looks a little odd as it’s melting, but it’s nothing a good stir won’t remedy.
Whether you prefer to wake up to a big pile of meat and beans, or a fluffy, happy stack of pancakes, get in your kitchen and make yourself and some people who make you laugh some breakfast. It’ll be awesome! Trust me.
- 270 grams (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 42 grams (3 tablespoons) sugar
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons (half a stick) butter, melted and slightly cooled
- Preheat your griddle to 350 (if you're lucky enough to have one, I don't.) or place of a non-stick frying pan over medium heat. You definitely want to have your pan preheated before you pour out that first notorious pancake.
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix the dry ingredients well with a whisk.
- In a small bowl, combine eggs, buttermilk, and melted butter. Whisk to combine. Now step away from the whisk.
- Pour your wet ingredients onto the dry ingredients and quickly and gently mix them together with a rubber spatula. You should use a fold/stir hybrid method. Don't worry about getting out every little lump. Try not to stir for more than 20 seconds. This is the key to fluffy pancakes.
- Now walk away for five minutes to let the batter rest.
- Put a little butter on a paper towel and give your pan a swipe. I use a half cup measure to drop my pancake batter into the pan, but I like my pancakes on the larger side of medium.
- Cook about two minutes a side, turning when you see the bubbles start to subside and the edges start to change color.
- Keep pancakes warm by covering your stack with a clean dish towel.
- Serve yourself a big fat stack, three is about perfect, with plenty of butter and more syrup than is probably reasonable. Expect smiles.